Article

Aluminium contents in baked meats wrapped in aluminium foil.

Department of Food Engineering, Ondokuz Mayis University, 55139 Kurupelit, Samsun, Turkey.
Meat Science (Impact Factor: 2.75). 12/2006; 74(4):644-7. DOI:10.1016/j.meatsci.2006.03.031
Source: PubMed

ABSTRACT In this investigation, the effect of cooking treatments (60min at 150°C, 40min at 200°C, and 20min at 250°C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked in aluminium foil were evaluated. Cooking increased the aluminium concentration of both the white and red meats. The increase was 89-378% in red meats and 76-215% in poultry. The least increase (76-115%) was observed in the samples baked for 60min at 150°C, while the highest increase (153-378%) was in samples baked for 20min at 250°C. It was determined that the fat content of meat in addition to the cooking process affected the migration of aluminium (r(2)=0.83; P<0.01). It was also found that raw chicken and turkey breast meat contained higher amounts of aluminium than the raw chicken and turkey leg meat, respectively. Regarding the suggested provisional tolerable daily intake of 1mg Al/kg body weight per day of the FAO/WHO Expert Committee on Food Additives, there are no evident risks to the health of the consumer from using aluminium foil to cook meats. However, eating meals prepared in aluminium foil may carry a risk to the health by adding to other aluminium sources.

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    ABSTRACT: For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer's disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provisional tolerable weekly intake value for aluminium from 7 mg kg-1 body weight/week to 1 mg kg-1 body weight/week. Analysis of aluminium content of a number of foods and food products was therefore undertaken in order to evaluate the nutritional intake of aluminium. A total of 1,431 samples were analysed within the scope of this study. The data obtained allow a preliminary but current depiction of the aluminium content of selected non-animal foods, food products and beverages.
    Environmental Sciences Europe. 23(1).

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Feb 20, 2013